almond butter cake

I don’t make butter cakes very often because I like them quite a bit and well, butter cakes are pretty rich. (Fat die me.)

But once in a while I feel like going back to basics and baking a simple butter cake.

I guess for me, a good butter cake, apart from oozing with buttery flavor, has to have nice loose (but not too loose) crumbs. It should also be moist.

Since I am into trying new things – good thing too, seeing that I post a new recipe five times a week on average – I decided to bake this cake from The Australian Women’s Weekly’s “100 Classic Cakes”.

One thing about the cake recipes in this book is that the ingredients called for are generally very basic – this means that you should have (almost, if not all) of the ingredients in your pantry. In the event that you do not have self-raising flour, you can always make some using the recipe found here. If you do not have almond meal, you can chuck some almonds into a food processor and grind them. I love almond meal. It helps to keep a cake moist.

Here’s how to make this super fragrant and delicious cake.

In a mixing bowl, cream together butter and caster sugar until the mixture turns light and fluffy.

Add the eggs, one at a time, and mix until just combined before adding the next.

Bake at 180°C for 30 minutes, reduce the temperature to 160°C and bake a further 30 minutes.

Allow the cake to cool in the pan for 5 minutes before transferring onto a wore rack to cool completely.

Notes

The cake can be kept in an air-tight container at room temperature for about 2-3 days, or in the fridge for up to a week.

By The Australian Women's Weekly

Adapted from 100 Classic Cakes

Adapted from 100 Classic Cakes

The Domestic Goddess Wannabe http://thedomesticgoddesswannabe.com/

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Hi Diana, For the 3 type of flour (self raising,plain and alomnd meal ) do i add n mix together in a bowl then add into the mixture or add into the mixcture separate meaning add in the self raising follow by plain follow by almond meal?pls advise thank you